Bengali Five Spice Anda Aloo Curry
Serves
4
Prep Time
20 min
Cook Time
25 min
Print Recipe
Tomato and onion curry scented with Bengali five spice, with hard boiled eggs and potatoes.
Ingredients
Ingredients
- 1 tbsp (15 mL) mustard oil
- ½ tsp (2.5 mL) panch phoran (Bengali five spice), coarsely ground
- 1 large onion, finely chopped
- ⅓ cup (75 mL) canned crushed tomatoes
- 1 tsp (5 mL) garlic paste
- ½ tsp (2.5 mL) ginger paste
- 1 ½ tsp (7.5 mL) ground coriander
- 1 tsp (5 mL) ground cumin
- ¼ tsp (1.25 mL) chili powder
- ¼ tsp (1.25 mL) ground turmeric
- 1 tsp (5 mL) salt (or to taste)
- ½ tsp (2.5 mL) sugar
- 1 ½ cup (375 mL) water, plus extra to thin out sauce, if necessary
- 2 medium potatoes, peeled, cubed and parboiled
- 4 hard boiled eggs, cut in half (cross-cut)
- ½ tsp (2.5 mL) garam masala
- 2 tbsp (30 mL) cilantro, finely chopped
Bengali Five Spice – Panch Phoran
- ⅛ tsp (0.5 mL) cumin seeds
- ⅛ tsp (0.5 mL) fennel seeds
- ⅛ tsp (0.5 mL) fenugreek seeds
- ⅛ tsp (0.5 mL) kalonji (nigella seeds)
- ⅛ tsp (0.5 mL) mustard seeds
Instructions
- Step 1
Prepare Bengali five spice by mixing all of the ingredients together. Set aside.
- Step 2
In a medium pot, heat oil on medium-high. Add panch phoran and fry for one minute, until mustard seeds pop. Reduce heat to medium-low. Add onion and caramelize until golden brown in colour, approximately 10-15 minutes.
- Step 3
Mix in crushed tomatoes and add garlic paste, ginger paste, coriander, cumin, chili, turmeric, salt and sugar. Stir and cook for a couple of minutes.
- Step 4
Add water to create curry sauce. Add boiled potatoes and gently add eggs. Coat with curry sauce. Garnish with a sprinkle of garam masala and cilantro. Serve with Chapattis or basmati rice.
Tips
Take care not to burn onions, which will result in a bitter curry.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 213 |
| Fat | 9 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 25 g |
| Fibre | 3 g |
| Sugars | 4 g |
| Protein | 9 g |
| Sodium | 704 mg |